Inspection Information
Facility Name: CASA DEL TACO
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 28-September-2017
Violations: A summary of the violations found during the inspection are listed below.
Critical Food employee(s) did not wash hands in situations that specifically require them to do so, observed employee handling phone and register then doning gloves without washing hands prior to conducting food task, employees must wash hands before doning gloves to initiate a task that involves working with food.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
Observed employee eating, drinking, or using tobacco in non-designated area, observed open container beverages being stored on dish rack, designated areas shall be established where contamination of equipment or utensils cannot result.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
In-use utensils are improperly stored, observed utensils stored between use with handles in contact with ground beef, utensils shall be stored with their handles above the container not in contact with food, please properly store utensils to prevent contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
Food is not protected from environmental sources of contamination during preparation, observed taco bowls to be stored in a manner that did not protect the food from potential contamination, please provide cover or container for taco bowls to prevent potential contamination .
During preparation, unpackaged food shall be protected from environmental sources of contamination.
There is no test kit available for measuring the concentration of the sanitizer, observed no test kit to measure chemical sanitizer, testing kit shall be provided to ensure proper concentrations are achieved.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
Critical Equipment food-contact surfaces or utensils are dirty, observed downstairs ice machine to be food contact surfaces to not be clean to sight and touch, food contact surfaces shall be clean to sight and touch, please clean to prevent contamination.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
Observed an outer opening, window, or door without proper protection against the entry of insects and rodents, observed back door to be open during inspection, all outer openings shall be protected against enrty of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
Observed a build-up of dirt and debris, observed build up of dust and debris on multiple vents located throughout the facility, please clean to prevent contamination .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Critical Observed improper storage of poisonous or toxic materials, observed chemicals stored above equipment and utensils, chemical materials shall be stored so they cannot contaminate equipment or utensils, please move chemical items to separate areas.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .